Quality Analysis of Meats Using Ftir Spectroscopy, Colour Spectrophotometer, Texture Analyser and Physical Image Analysis

Abstract

Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis to analyse the quality of raw, boiling and roasting meat. The FT-IR analysis revealed the functional group for proteins, triglycerides, fatty acids and carbohydrates with different intensities mostly focused at 3300 cm -1 , 2967 cm -1 , 1639 cm -1 , 1546 cm -1 , 1453 cm -1 . Colour parameters showed slight alterations and partial degradation of some proteins in meat was observed. L*, a* and b* for raw meats decreased, L* and b* for boiled and roasted meats increased, and a* decreased. The texture analysis shows significant different tenderness of meats and even cooking methods. Tenderness of raw meats decreased while the cooked meats increased from the first until the fifth day. The image analysis shows no significant changes in the meat textural surface. The findings show that the quality of cooked meats was better than raw meats. The assessment methods applied can evaluate the quality of meats and provide additional information on the physical changes of meat composition and structure.

The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed

“…According to available reports, it has been used successfully in the detection of adulteration of raw materials used in the production of meat products 29 , but also in studies on their shelf life and spoilage processes and microbiological safety of consumers 30 . This approach is also confirmed in other works, where FTIR has been successfully used as a diagnostic tool in meat quality analysis 31 , 32 . In our study, the technique was used as a tool for additional verification of the chemical composition of meat obtained from sexually different groups of birds.…”

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

“…Further investigation using complementary techniques, such as fatty acid profiling, might be necessary to determine whether US + PEF treatments influence the degree of lipid oxidation. The observed alterations in the C-H stretching bands (around 2800–3000 cm −1 ) could be attributed to the disruption of protein-lipid interactions and protein denaturation caused by US + PEF treatment [63] . These disruptions could potentially affect the accessibility and susceptibility of lipids to oxidation.…”

“…2 ). The broad band observed between 3500 and 3250 cm −1 is indicative of hydrogen-bonded species, likely corresponding to water (H 2 O) and hydroxyl (–OH) groups in proteins and carbohydrates [63] . The presence of unsaturated fatty acids or aromatic rings was indicated by a narrow band above 3000 cm −1 .…”

“…Peaks below 1700 cm −1 are likely associated with amide I and II bands, which are characteristic of protein structures [64] . Additionally, the presence of peaks in the 1700–1800 cm −1 region could indicate ester linkages in fats and oils [63] . The FTIR spectra of chicken meat exhibited specific peaks related to protein vibrations, particularly in the amide I (approximately 1650 cm −1 ) and amide II (approximately 1550 cm −1 ) regions.…”

Effect of Chilling Regimes on the Nutritional Value of Turkey Meat

“…In world practice, in recent years, the method of near-infrared spectrometry has been an effective method for analyzing meat from meat products. Thus, this method was used to identify raw meat, assess its quality and chemical composition (Rashid et al 2021) and assess its thermal state (Chapman et al 2020).…”